instructions:
To make the habanero aioli:Place the cashews, lime juice, habanero pepper, and 2 tablespoons of soy or almond milk into the bowl of a food processor fitted with an S-blade. Process until smooth, stopping to scrape down the sides of the bowl as needed. Add up to 2 tablespoons of additional milk, to thin the mixture as needed. Season with salt to taste.

To Make the jerk chickpeas:Stir the soy sauce, molasses, allspice, ginger, cinnamon, thyme and black pepper together in a small bowl.

Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add onions and sauté until they’re soft and beginning to brown, about 5 minutes. Add the garlic and sauté about 1 minute more, until fragrant. Add the chickpeas and soy sauce mixture, and flip everything a few times with a spatula. Cook until the sauce thickens up a bit and coats the chickpeas, about 3 minutes. Remove from heat and add the mango and cilantro.

Flip a few times to incorporate.

To make the wraps:

Slather the tortillas with habanero aioli, then layer with lettuce and tomato.